Cheesy Spinach and Mushroom Frittata
A delicious and quick high-protein frittata packed with eggs, spinach, and mushrooms, ideal for breakfast or any meal of the day.
5 min
Prep
15 min
Cook
4
Serves
360
Calories
Macros · per serving
31g protein
5g carbs
22g fat
Ingredients
For 4 servings
- 12 eggs
- 2 tablespoons olive oil
- 200 grams button mushrooms
- 100 grams baby spinach
- 100 grams cheddar cheese
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat your oven to 180°C (355°F).
- 2
Crack the eggs into a large bowl, season with salt and black pepper, and whisk until well combined.
- 3
Heat olive oil in an oven-safe non-stick skillet over medium heat.
- 4
Add sliced mushrooms to the skillet and sauté for 3-4 minutes until softened.
- 5
Add the baby spinach to the skillet and cook for another 2 minutes until wilted.
- 6
Pour the whisked eggs into the skillet and gently stir to combine with the mushrooms and spinach.
- 7
Sprinkle grated cheddar cheese evenly over the top.
- 8
Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and the cheese is melted and golden.
- 9
Remove from oven, let it cool slightly, then slice and serve.
Cook it this week.
NeatEat plans Cheesy Spinach and Mushroom Frittata — and the rest of your week — around your budget, groceries included.